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玉川Tamagawa
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1512 Kumihamachō Kōyama, Kyotango, KyotoOpen in Google Maps
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Tamagawa純米吟醸 雄町
ジャイヴ
Reminiscence of a one-day drinking trip to Kanazawa [Daigo] Part 5
The all-you-can-drink time is almost over, so it's time to order some unique drinks for the finish line.
Tamagawa Junmai Ginjo Omachi!
Aged aroma like a herb, a refreshing taste against the aroma on the palate, and a latent ginjo aroma on the back of the nose that lingers even after it finishes.
This sake was made under the concept of combining the best of both aroma and flavor to the maximum extent possible.
Japanese>English
TamagawaIce Breaker
TamagawaIce Breaker
はむこ
This sake was made to be drunk on the rocks.
When I first tried it straight, I felt the richness and umami strongly!
When I added ice, it changed to a refreshing and mellow sake, which was delicious. ☺️
Actually, I heard that it tastes good heated up, so I tried it and it went well~! It was so delicious!
It was only 500ml, so I finished it in no time. ❤️
Japanese>English
おでんと
The recommended way to drink it is on the rocks with lots of ice and that's exactly what I did. I think it's good because it has a strong flavor 😊.
I would like to drink it again.
Japanese>English
N.Nao
Clear sweetness
Firm acidity
The mouthfeel is gentle, but the powerful rice flavor gradually spreads in the mouth.
There is a hint of mirin-like flavor.
When it goes down your throat, it is very powerful.
The color of the sake is quite strong.
It is also delicious.
Japanese>English
まるわ
I had been meaning to drink it, but forgot to do so.
I was surprised when I drank it. It was so refreshing and easy to drink.
I wonder how many years ordinary Tamagawa is aged for.
The light Tamagawa is good as a food sake. You will not get tired of drinking it, but that is Tamagawa for you. It has a delicious rice flavor.
Japanese>English
デビル
Brand name】Tamagawa Naturally brewed Yamahai Junmai Omachi Unfiltered Nama-shu 3U version
Sake Brewer] Kinoshita Shuzo (Kumihama-cho, Kyotango City, Kyoto Prefecture)
Type of Sake: Junmai-shu (Yamahai pure rice sake, unfiltered, unpasteurized)
Rice] 100% Akaban Omachi
Rice polishing ratio] 66
Alcohol content】19〜20%.
Sake Cup】Ceramic sake cup
[Drinking temperature] 50℃ or so (hot sake)
Aroma】+2.0（broiled banana, brown sugar, burnt caramel, dried persimmon, slightly nutty)
Appearance] Yellow crystal with a slight amber tinge.
[Taste
Body: 3.0
Acidity: 2.5 (lactic acid + acetic acid + layers of aged acid)
Sweetness: 2.0
Umami: 3.0
Bitterness: 2.0
Lingering] Long, heavy, and goes on forever. A lingering aftertaste that seeps into the stomach and dominates the body.
Impression] It shows its true potential when heated.
This is a Noah's Ark-like bottle with all the character of Tamagawa, which is famous for its sake yeast yeast yeast.
It's hard to say for sure since I haven't had it at room temperature, but it's a real treat when heated up. The alcohol content, acidity, sugar content, and umami all seem to be at the upper end of their respective ranges, and this sake really comes into its own when heated.
And one word: grilled banana. That's all I have to say.
Repeat Score] 2.5 (when hot)
I'm drunk, so please forgive my boldness in expression.
Japanese>English
SHINO
Journey up the Tamagawa River🍶.
The end point = the origin.
This is the cup that opened my eyes to sake ♡.
A limited edition, naturally brewed, Yamahai Omachi.
I was shocked to find a sake that tasted like this! I was shocked.
It was too soon after the swamp...
So, the record of my recollection is successfully finished. From now on, I would like to update it in real time.
Sake Sanko 🙌🏻
Japanese>English
ジェイ&ノビィ
Good evening, SHINO 😃.
Nice sake roots trip 😌I'll be back here eventually ☺️ but keep up the awesome sake life in search of new discoveries 😃.
Japanese>English
SHINO
Hi! This was an introduction to the Tamagawa River, the source of SHINO ✨Thank you for all your comments ❕.
Japanese>English
SHINO
A trip up the Tamagawa River🍶.
Right] I don't remember what it tastes like anymore, but I'm sure it was delicious.
The one my sister bought for me at the brewery: 🙌🏻
↓From the official website
The first in the "natural brewing" series. A pure rice sake rich in acid and amino acid, produced from the yeast-free yeast yeast yeast. The five flavors are powerfully expressed and the richness and sharpness are outstanding. It is a freshly brewed, unrefined sake that is delicious both chilled and heated, and as it matures, the flavor deepens and blooms like a flower when heated. In addition to the main version brewed with Tajima-grown Kitanishiki, there are also limited editions made with different brewing methods and brown rice varieties.
Japanese>English
SHINO
A trip up the Tamagawa River🍶.
Left] Vintage goes well with sweets and baked goods ♡.
The one my sister bought at the brewery: 🙌🏻
↓ from the official website
Yamahai, brewed with Kitanishiki, is the centerpiece of Tamagawa's yeast-free "natural brewing" series. By adding water to the original sake and maturing it at room temperature for more than three years, the color and taste have increased in depth. The caramel and nutty aroma, combined with the naturally light amber color, reminds one of the deepening autumn landscape. When heated up to its full potential, the flavor developed over a long period of time becomes transparent and gentle.
Japanese>English
TamagawaＩｃｅ Ｂｒｅａｋｅｒ
香西 令
2024BY.
I bought my favorite Tamagawa for the first time in a long time.
This is the one for summer.
Japanese>English
とらきち
Tamagawa's unfiltered unpasteurized sake that tastes great even when served with ice. It has a high alcohol content of 17 to 18 degrees C. The color is slightly yellow (not clear as the sake cup was difficult to recognize).
The color is slightly yellow (not clear because the sake cup was difficult to distinguish the color), the ginjo aroma is high, and the taste is sweet and fermented, rather banana-like.
After putting it in the mouth, it has a sourness, a fermented sweetness of the "ikuhashimoto" type, and a voluminous sweetness of the lactobacillus type.
The aftertaste and lingering aftertaste are clean.
As the temperature drops, the sense of "sake yeast" increases.
I like it very much.
The aroma may be delicious with ice, but personally, I think it is also delicious warmed up.
PS: After that, I heard that it tastes better with ice, so I tried it again with ice and found that it tastes better when the ice has melted to some extent!
Japanese>English
デビル
Sake Brewer : Kinoshita Shuzo (Kyotango city, Kyoto pref.)
Sake type : Junmai-shu (unfiltered, unpasteurized sake)
Rice used: Domestic rice
Rice polishing ratio: undisclosed
Alcohol content: 17 to 18 degrees Celsius
Sake cup: Wine glass
Aroma: +1.5 (lactic acid, banana, nuts, raw rice, cream)
Appearance: crystal, slightly yellowish
Taste
Body: 2.0
Acidity: 2.0 (lactic acidic)
Sweetness: 1.5
Umami: 2.0
Bitterness: 2.0
Aftertaste: Acid, alcohol and umami lingers slowly. It changes to a refreshing taste when drunk on the rocks.
Impression: Naturally brewed, raw yeast yeast sake.
Typical lactic acid and nutty mellow sake, so much so that you would think it was a sake made from a blind yeast yeast yeast. I was surprised to learn that it is a summer sake.
I see that it is designed to change its expression by adding ice. It has a good balance of acidity and umami, and is powerful but not overbearing. It is layered and unique, but not difficult to drink.
Repeat score: 2.0
Japanese>English
Tamagawaアイスブレーカー
しょう
Clear and easy to drink
Japanese>English
ソルティス
A dish to be served on the rocks. Summer only.
Japanese>English
shinjukubabylon
Slightly firm but acidic and easy to drink.
Japanese>English
Tamagawaアイスブレイカー
N.H1225
I wanted to try it and was able to procure it at the sake corner of a department store. I had it on the rocks, and it was a nice salty drink.
Japanese>English